I had some capers leftover from the Chicken Puttanesca Pasta that I made earlier this month, so I thought I’d use them to make one of my favorite dishes. As I mentioned in that post, when I buy a “gourmet” ingredient, I like to make sure I use it all up during the month so that I don’t forget about it before it goes bad.
And trust me, this recipe is worth buying capers once in a while! I am definitely hooked on capers!
Chicken with Brown Butter & Caper Sauce
- 2 T. olive oil
- 4 boneless, skinless chicken breasts, butterflied and pounded paper-thin
- Salt & pepper
- 1 1/2 c. flour
- 4 T. butter
- 2-3 T. capers
- Juice of half a lemon, or 2 T. lemon juice
- 1/4 c. white wine, optional
1. Heat olive oil in a large skillet. Season chicken breasts with salt and pepper. Cover both sides with flour.
2. Add chicken to hot skillet and cook until browned on both sides and fully cooked, about 2-3 minutes per side. Remove from pan and keep warm.
3. Add butter to the skillet. Melt and stir frequently, making sure to scrape up any bits left on the skillet from the chicken. Cook over medium-low heat for about 5 minutes, until the butter starts browning.
4. Add the capers, lemon juice, and wine if desired. Cook for another 3-5 minutes. Watch it closely so that the butter does not burn.
5. Spoon the butter and capers over the chicken and serve.
This is another dish that really should not be made ahead of time. In fact, I usually reserve this for Sunday nights. However, you can get a head start by prepping and flouring the chicken earlier in the day. Just be sure to let it come to room temperature before cooking.
Stop by The Grocery Cart Challenge for more recipes.